Let's Get Cooking
- 1 In a large saucepan heat the Bertolli with Butter.
- 2 Add the onion and cook for 5 minutes on low heat until soft. Add the garlic and cook for a further minute.
- 3 Add the swede, squash and carrot to the pan with the Knorr Vegetable stock and the passata. Bring to the boil then reduce the heat and simmer, covered, for 15 minutes or until the vegetables are tender.
- 4 Cut the broccoli into small florets, slice the leeks and rinse if necessary, cut the courgette into cubes and shred the cabbage. Then add to the pan for a final 5 minutes cooking or until tender. Season to taste and sprinkle with parsley to serve.